INGREDIENTS

• 8 oz. self-raising flour
• 2 oz. butter
• 1 teaspoon caster sugar
• ¼ pint buttermilk, full cream milk or soured milk
• Pinch of salt

METHOD

1. Preheat oven to 450°F.
2. Grease and flour a baking sheet.
3. Sift the dry ingredients into a bowl and rub in the butter. Add sufficient milk to make a moist and spongy dough.
4. Turn out on to a floured surface and knead gently. Roll out to ½ inch thickness and cut into rounds with a 2 1/2 inch pastry cutter.
5. Place on the baking sheet. Brush the tops with milk and bake for 8-10 minutes until risen and light golden in colour.
6. Cool on a wire rack and serve split in half with cheese, or clotted cream and jam.

For rich scones add 1 beaten egg to the dry ingredients before adding sufficient milk. Brush the tops of the scones with beaten egg rather than with milk.